If a cookie could high-five you, this one would — with a peanut-buttery, chocolate-smeared palm. I don’t mess around when snacks call for both nostalgia and immediate happiness, so I stuffed buttery peanut butter cookie dough with tiny Reese’s Peanut Butter Cups and created the most ridiculous little bite-sized joy bombs. These little cookies giggle when you press a warm mini Reese’s into the center: the chocolate softens, the peanut butter gets gooey, and the kitchen smells like a candy store on a lazy Saturday. They bake up with crackled tops, golden edges, and a soft, tender center that begs you not to shove the whole plate into your mouth at once (but you will, and so will I).
Quick Facts
- Yield: Serves 24
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes (including a short rest)
Why This Recipe is Awesome
These are tiny, buttery peanut butter cookies with a molten chocolate surprise — who doesn’t love that? They deliver a crunchy edge, a pillowy center, and a hit of candy-cup saltiness all in one bite. They take practically no time, use easy pantry staples, and taste like a warm hug from your snack drawer. It’s so foolproof even your oven can’t mess it up — unless you forget to preheat, then the oven may sulk a little.
Ingredients
For the Main Dish:
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar (about 4 oz)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 24 mini Reese’s Peanut Butter Cups (or about 1 cup chopped)
- Optional: flaky sea salt for sprinkling
For the Sauce / Garnish (if applicable):
- Optional drizzle: 2 tbsp melted chocolate or a dusting of powdered sugar
How I Make It
Step 1:
I heat the oven to 350°F and line a baking sheet with parchment paper so the bottoms don’t stick and clean-up stays easy. I whisk together the 1 1/4 cups flour, 1 tsp baking soda, and 1/4 tsp salt in a bowl — dry ingredients first so the dough stays consistent.
Step 2:
I cream the 1/2 cup unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar in a mixing bowl until the mixture looks light and slightly fluffy. It smells like peanut-butter heaven. I add the egg and 1 tsp vanilla and beat until glossy, then fold in the dry mix. I stop mixing when I can’t see streaks of flour — overmixing makes cookies tough, and I want tender.
Step 3:
I scoop the dough into tablespoon-sized balls (I use a small cookie scoop) and place them about 2 inches apart on the tray. I slightly flatten each ball so the cookie bakes evenly. If you want the classic crisscross, press a fork lightly, but I skip that because the mini Reese’s press gives a prettier top. The dough smells warm, nutty, and so inviting at this stage.
Step 4:
I bake for 10–12 minutes until the edges turn golden and the tops show those classic little cracks. Listen for a gentle sizzle as the sugar caramelizes — that’s the sound of cookie magic. I immediately press an unwrapped mini Reese’s into the center of each hot cookie; the chocolate softens and melts a bit, creating that irresistible goo. If the cups are too tall, use chopped pieces instead.
Step 5:
I let the cookies cool on the sheet for about 5 minutes so they set, then move them to a rack to cool completely. I sprinkle a little flaky sea salt while the chocolate still warms to make the flavors pop. They look golden, smell nutty and sweet, and they taste dangerously better than store-bought versions.
Pro Tips
- Use room-temperature butter and egg so the batter emulsifies smoothly; cold butter gives uneven texture.
- If your dough spreads too much, chill it for 10–15 minutes — it helps the cookies stay puffy and hold their shape.
- Press the mini Reese’s in right out of the oven for a glossy, slightly melted finish; press too late and they’ll sit on top cold and firm.
- Swap in a silicone mat if you want crisper bottoms; parchment keeps them tender and easy to lift.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use crunchy peanut butter for extra texture — expect more chew and peanut pieces in every bite.
- Swap brown sugar for coconut sugar for a deeper caramel note (color and moisture change slightly).
- Gluten-free: use a 1:1 gluten-free flour blend; the texture stays similar but might brown faster, so watch the time.
- Dairy-free: use vegan butter and dairy-free mini peanut butter cups; the cookies stay rich but lose a touch of that buttery magic.
Variations & Tips
- Add 1/2 cup chocolate chips to the dough for double-choc peanut butter bites.
- Make them spicy-sweet by adding a pinch (1/8 tsp) cayenne or smoked paprika to the dough for adults-only heat.
- Turn them into bars: press dough into a 9×9 pan, top with chopped Reese’s, bake 18–22 minutes, and cut into squares.
- Stuff with a whole mini cup inside the center for a gooey molten core — chill the dough balls first so they don’t flatten too fast.
- Creative twist: swirl in 2 tbsp Nutella with the peanut butter for a hazelnut undertone.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the dough, roll into balls, and refrigerate up to 48 hours or freeze for up to 3 months. Bake from chilled, adding 1–2 minutes to the bake time if necessary.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking so everything browns evenly. Keep the dough chilled in batches if it warms up.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect slightly denser, less structured cookies.
- How do I know it’s done?
- Look for golden edges and cracked tops. The center should still look soft but not wet. The cookies firm up as they cool, so don’t overbake for a tender middle.
- What if I don’t have ingredient X?
- No biggie. Use store-bought natural peanut butter if creamy isn’t available (expect a touch more oil). If you lack mini Reese’s, chop regular-size cups or use chocolate chips for a simpler version.
How I Like to Serve It
I serve these on a bright plate with a tall glass of cold milk or a steaming mug of coffee — the contrast makes each bite sing. They make a killer after-school treat, a crowd-pleasing holiday platter item, or an indulgent boss move for potlucks. In summer I pop them in a picnic box; in winter they warm my hands and my mood.
Notes
- Store in an airtight container at room temperature up to 3 days, or refrigerate up to a week. Reheat gently for 8–10 seconds in the microwave for that fresh-from-the-oven feel.
- If you freeze unbaked dough balls, bake from frozen adding an extra 2–3 minutes to the bake time.
Final Thoughts
Closing: Go bake these little happiness rounds and share them — or don’t. Now go impress someone — or just yourself — with your homemade masterpiece!